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Sunday, January 20, 2013

Souper Sunday #4: Light Tomato-Based Fish Soup

Here is a good way to use up that bag of Costco frozen fish in the back of your freezer. Just me?

Speaking of which, we got our first Costco 2% rebate cheque in the mail this week ($49.95!) since upgrading to the Executive membership, which kind of feels a bit like winning. Which I like to do, because of a slight competitive streak in me. For instance, when all of the blocks of cheese at the grocery store are marked at a flat price even though they are all of slightly different weights, The Hubby and I will on occasion compete for who can find the heaviest block of cheese, which definitely kind of feels like winning the cheese. The Hubby and I also did a big shop at Superstore today and if you spent over $150 you got a free case of mangoes. You better believe we were winning those mangoes too! Woo doggies...we filled that cart up good! (Why yes Hubs, you may purchase that $6 double box of frozen pizza. And yes, please be my guest and place that chocolate milk into our cart.) So now we have a big case of mangoes! I'm not really sure what to do with it, but it's ours, and we totally rocked at earning it! I am now welcoming mango recipes please.
But back to Souper Sunday! And, what's this - light fish soup? Mmmm....healthy food?! Tastes good.

This soup is nice and light, but still fills you up because of the protein from the fish. It's a great healthy dinner option for this reason. You can get creative and use whatever fish that you feel like in this recipe, whether it's 1 1/2 pounds of all sea bass like I used, or an assortment of different types of shellfish and fish like the original recipe called for. The world is your oyster (pardon the pun), although I wouldn't necessarily use oysters.

Short post today...once again I'm barely squeaking in getting this Souper Sunday post in while it's still technically Sunday. Not that I am not enjoying Souper Sunday...I love it, and it's especially great to have a tasty soup to bring to work for lunches during the week. It's just that I just made an epic butternut squash and Italian sausage lasagna for dinner tonight (this will most definitely be on the blog soon), and now I'm in a bit of a food coma on the couch with the fire on watching the hockey game with The Hubby. I better hit 'publish' on this post before I fall asleep...zzzzzz.

Note: You could use most types of fish or seafood in this recipe. I used Sea Bass because that's what I had on hand in the freezer. The original recipe calls for 1/2 pound prawns, 1/2 pound of scallops and 1/2 pound halibut, which would also be a great combination. I think using 1 1/2 pounds of all halibut or even salmon would be a great way to make this, as I really enjoyed the soup having just the one type of fish.

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I Just Can't Keep My Mouth Shut...

Hi, I'm Megan, and I love to cook and eat (and, ok, drink wine and beer, and watch bad reality TV, and hang out with The Hubby, and family, and friends). On this food blog you will find a balance of comfort food, healthy meals, and tasty snacks. Thanks for reading, and have a great day! Megan